Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, blue mushroom soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Blue Mushroom Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Blue Mushroom Soup is something that I have loved my whole life. They’re fine and they look wonderful.

Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup. We took every measure to max out the mushroom factor in this soup, then added blue cheese toasts for a salty. Mushroom soup is simply soup made with mushrooms.

To get started with this particular recipe, we must prepare a few ingredients. You can have blue mushroom soup using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Blue Mushroom Soup:

1. Get 4 T. Butter
2. Get 1 med. Onion, minced
3. Take 4 lg. Garlic cloves, minced
4. Take 1.5 lb. Mushrooms, sliced
5. Prepare 1 T. Worcestershire sauce
6. Take 1/4 c. Flour
7. Take 1 tsp. Salt
8. Prepare 1 tsp. Pepper
9. Take 1 tsp. Thyme
10. Take 1/3 c. Sherry
11. Make ready 6 c. Chicken stock (or veg. stock)
12. Prepare 1-1/3 c. Heavy cream
13. Prepare 1/4 c. Blue cheese, crumbled

I've made it a few times now. Each time I've added a little sherry. This recipe was inspired by an Okinawan soup recipe made for us by Kae Izena, who owns a cooking school on Okinawa. Mushrooms are a prized ingredient on the island since they add a deep.

Steps to make Blue Mushroom Soup:

1. In large soup pot over medium heat, melt butter and stir in onions. Cook 5 minutes, stirring occasionally. Stir in garlic and cook 1 minute longer.
2. Add mushrooms, Worcestershire, and seasonings. Cook, stirring occasionally, 10-12 minutes
3. Sprinkle in the flour and stir to coat the mushrooms. Cook 2 more minutes, stirring.
4. Stir in the sherry. Cook, stirring frequently and scraping brown bits from bottom of pan, until liquid reduces about half (about 5 minutes).
5. Add the stock and cook 20 minutes.
6. Remove most of the mushrooms, with some soup liquid, into a container to blend. (I used a 6 cup glass measuring cup.) Puree with an immersion blender until smooth, then stir the puree back into the soup.
7. Add the cream, blue cheese, and nutmeg and stir until incorporated and cheese is melted.
8. Remove from heat and serve. Enjoy!
9. • Makes about 10 appetizer-size servings; 5-6 meal-size servings

Find healthy, delicious mushroom soup recipes, from the food and nutrition experts at EatingWell. The texture of the finished soup is hearty–bordering on a soupy risotto. Mushroom cream soup with potatoes on blue bowl Mushroom soup of champignons and lentils in a white plate on a light blue background. Download Mushroom soup stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. This Mushroom Buckwheat Soup is a gluten-free version of mushroom barley soup.

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